Golden Crisp Daikon Cake With Spicy Herb SauceFrom lillyann 7 years ago
- 1 1/2 pounds daikon (Asian white radish),* peeled, cut into 1-inch pieces shopping list
- 2 Chinese sweet pork sausages (lop chong),* cut into 1/4-inch cubes (about 3 ounces) shopping list
- 1/2 cup finely chopped green onions (about 3 large) shopping list
- 2 tablespoons small dried shrimp,* finely chopped shopping list
- 1 small shallot, finely diced shopping list
- 1 1/2 cups water, (squeeze the diced daikon to extract some of the liquid, and top up the volume with water) shopping list
- 4-5 pieces of dried shiitake mushrooms, reconstituted in hot water for 30 minutes. shopping list
- Nonstick vegetable oil spray shopping list
- 1 1/2 cups rice flour* shopping list
- 1 cup soy sauce shopping list
- 1 tablespoon Asian sesame oil shopping list
- 2 tablespoons (or more) vegetable oil, divided shopping list
- 1 cup fresh cilantro leaves shopping list
- 1 tablespoon grated peeled fresh ginger, juices included shopping list
- 2 small Thai red chiles*, halved lengthwise, seeds removed, thinly sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha)* shopping list
- 1 tablespoon sesame seeds, toasted shopping list
How to make it
- Fit processor with large-hole grating disk. Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.
- Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes. Add green onions, shallot and dried shrimp; stir 1 minute. Add daikon and cook until daikon is soft and transparent, stirring frequently,about 20 minutes.
- Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray. Whisk rice flour and water in large bowl until well blended. Pour into the daikon mixture. Season to taste with salt and pepper. Spread daikon mixture evenly in prepared pan. Place cake pan on bamboo steamer rack set over wok filled halfway with simmering water or on metal rack set over simmering water in pot. Cover with lid; steam over medium heat until cake is set and firm to touch, occasionally adding more water to wok or pot as needed, about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight.
- Whisk soy sauce and sesame oil in small bowl. Heat 1 tablespoon vegetable oil in small skillet over medium heat. Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds. Mix ginger mixture into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made 2 days ahead. Cover separately and refrigerate.
- Run small knife around daikon cake to loosen. Invert onto cutting board. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.
- Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Working in batches, add daikon cake slices to skillet and cook until golden brown, adding more oil to skillet for each batch as needed, about 5 minutes per side. Transfer slices to platter. Sprinkle with sesame seeds. Serve herb soy sauce alongside for dipping.
The Cooklillyann Chicago, IL
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